Pasta With Scallops And Lemon Mustard Butter Sauce

1. 1

   Bring wine and lemon peel to simmer in heavy medium skillet. Add scallops and cook until almost opaque, about 1 minute. Transfer scallops to bowl, using slotted spoon.

2. 2

   Increase heat and boil until wine is reduced to 1/4 cup, about 5 minutes.

3. 3

   Reduce heat to low.

4. 4

   Whisk in mustard, then 1/4 cup butter, 1 piece at a time.

5. 5

   Add scallops and any juices and heat through.

6. 6

   Season with salt and freshly ground pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.